Lately, I've been thinking about meatloaf. Warm, comforting...home. Good meatloaf is one of those dishes that brings back fond memories, and bad meatloaf is shudder-worthy at best.When made with care, meatloaf is a clean, wholesome food. A host of "traditional" meatloaf recipes use things like barbeque sauce or A1 for flavor - very low on the Clean spectrum of things. When I saw these three ( essentially ) clean meatloaves in this month's issue of Women's Day Magazine, I knew I'd be posting them. I can't wait to try them. If you do, please post and let me know how you liked it!
2. In a large bowl, whisk together the eggs, vinegar, ¾ tsp salt and ½ tsp pepper; stir in the oats. Add the garlic, shallots, sundried tomatoes, rosemary and lemon zest and mix to combine.
3. Add the lamb and mix just until incorporated. Transfer the mixture to the prepared baking sheet and shape into a 9 x 3 1/2-in. loaf. Bake until the internal temperature registers 150°F, 40 to 45 minutes. Let rest for 5 minutes before slicing.
2. In a large bowl, whisk together the eggs, mustard, thyme, 3/4 tsp salt and 1/2 tsp pepper; stir in the bread. Add the mushrooms, scallions and carrot, and mix to combine (some of the mushrooms will break).
3. Add the turkey and mix just until incorporated. Transfer the mixture to the prepared baking sheet and shape into a 9 x 3 1/2-in. loaf. Bake until the internal temperature registers 160°F, 40 to 45 minutes. Let rest for 5 minutes before slicing.
2. In a large bowl, whisk together the eggs, oil and 2 Tbsp water. Add the lentils, red onion, spinach and roasted red pepper and mix to combine; fold in the cheese.
3. Add the falafel mix and stir to combine. Transfer the mixture to the prepared baking sheet and shape into a 9 x 3½-in. loaf. Bake until the internal temperature registers 150°F, 30 to 35 minutes. Let rest for 5 minutes before slicing.
Lamb, Balsamic & Sundried Tomato Meat Loaf
Whether you use lamb or substitute it with beef, this recipe is a refreshing take on the usual, with sweet sundried tomatoes balanced out by heady rosemary. Serve it with couscous for a real Mediterranean feast.
- Active Time: 15 minutes
- Total Time: 1 hour 5 minutes
Recipe Ingredients
- 1 lemon
- 2 large eggs
- 2 T bsp balsamic vinegar
- Kosher salt and pepper
- 1/2 cup rolled oats
- 4 cloves garlic, thinly sliced
- 2 large shallots, finely chopped
- 1/2 cup sundried tomatoes, chopped
- 1 Tbsp fresh rosemary, finely chopped
- 1 1/2 lb ground lamb
Recipe Preparation
1. Heat oven to 375°F. Line a rimmed baking sheet with foil. Using a vegetable peeler, remove 2 strips of zest from the lemon and very thinly slice on a diagonal.2. In a large bowl, whisk together the eggs, vinegar, ¾ tsp salt and ½ tsp pepper; stir in the oats. Add the garlic, shallots, sundried tomatoes, rosemary and lemon zest and mix to combine.
3. Add the lamb and mix just until incorporated. Transfer the mixture to the prepared baking sheet and shape into a 9 x 3 1/2-in. loaf. Bake until the internal temperature registers 150°F, 40 to 45 minutes. Let rest for 5 minutes before slicing.
Turkey, Carrot & Mushroom Meat Loaf Recipe
This recipe bucks convention, using roughly torn bread and meaty slices of mushroom, which provide moisture where the ground turkey lacks it. The result is a juicy loaf that’s loaded with savory flavor
- Active Time: 15 minutes
- Total Time: 1 hour 5 minutes
Recipe Ingredients
- 2 large eggs
- 2 Tbsp Dijon mustard
- 1 Tbsp fresh thyme leaves
- Kosher salt and pepper
- 2 slices whole-wheat sandwich bread, torn into small pieces
- 8 oz mushrooms, thinly sliced
- 4 scallions, thinly sliced
- 1 medium carrot, grated
- 1 1/2 lb ground turkey
Recipe Preparation
1. Heat oven to 375°F. Line a rimmed baking sheet with foil.2. In a large bowl, whisk together the eggs, mustard, thyme, 3/4 tsp salt and 1/2 tsp pepper; stir in the bread. Add the mushrooms, scallions and carrot, and mix to combine (some of the mushrooms will break).
3. Add the turkey and mix just until incorporated. Transfer the mixture to the prepared baking sheet and shape into a 9 x 3 1/2-in. loaf. Bake until the internal temperature registers 160°F, 40 to 45 minutes. Let rest for 5 minutes before slicing.
Lentil, Roasted Pepper & Spinach Vegetable Loaf Recipe
Why settle for a veggie burger when you can create this Middle Eastern–style masterpiece? Just be sure to let the loaf rest after cooking, and use a serrated knife to serve—it can be on the crumbly side.
- Active Time: 15 minutes
- Total Time: 1 hour
Recipe Ingredients
- 2 large eggs
- 2 Tbsp olive oil
- 1 15-oz can lentils, rinsed
- 1 small red onion, finely chopped
- 2 cups baby spinach, chopped (about 2 oz)
- 1 jarred roasted red pepper, cut into 1/2-in. pieces
- 2 oz organic feta cheese, crumbled
- 1 6-oz package falafel mix (we used Near East; see if you can find an organic mix)
Recipe Preparation
1. Heat oven to 375°F. Line a rimmed baking sheet with foil.2. In a large bowl, whisk together the eggs, oil and 2 Tbsp water. Add the lentils, red onion, spinach and roasted red pepper and mix to combine; fold in the cheese.
3. Add the falafel mix and stir to combine. Transfer the mixture to the prepared baking sheet and shape into a 9 x 3½-in. loaf. Bake until the internal temperature registers 150°F, 30 to 35 minutes. Let rest for 5 minutes before slicing.
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